Lobster Ravioli and Shrimp
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Lobster Ravioli and Shrimp

Lobster Ravioli and Shrimp

with Heirloom Tomatoes and Tarragon Cream Sauce

As far as we’re concerned, lobster anything is cause for a celebration. So break out your best plates and light some candles, because these ravioli are filled with it. Continuing the crustacean theme, we’re also folding in succulent shrimp. And because every pasta deserves a good sauce, we’re coating the whole dish in an herby cream sauce studded with bites of juicy heirloom tomatoes.

Tags:
Eat First
Contains shellfish
Allergens:
Eggs
Milk
Shellfish
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

9 ounce

Lobster Ravioli

(Contains Eggs, Milk, Shellfish, Wheat)

10 ounce

Heirloom Grape Tomatoes

8 ounce

Shrimp

(Contains Shellfish)

4 tablespoon

Sour Cream

(Contains Milk)

¼ ounce

Tarragon

2 clove

Garlic

Not included in your delivery

2 tablespoon

Butter

(Contains Milk)

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat28 g
Saturated Fat15 g
Carbohydrate43 g
Sugar6 g
Dietary Fiber3 g
Protein35 g
Cholesterol280 mg
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Large Pan
Paper Towel

Instructions

Prep
1

Wash and dry all produce. Bring a large pot of salted water to a boil. Halve tomatoes lengthwise. Mince or grate garlic. Pick tarragon leaves from stems, then chop until you have 1 TBSP.

Cook Garlic and Tomatoes
2

Melt 1 TBSP butter in a large pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.

Boil Ravioli
3

Once water is boiling, add ravioli to pot. Cook until they are tender and float to the top, about 4 minutes, then drain

Cook Shrimp
4

While ravioli cook, pat shrimp dry with a paper towel. Add to pan with tomatoes. Cook until just barely pink, 2-3 minutes. Season with salt and pepper.

Make Cream Sauce
5

Add ravioli to pan with shrimp. Gently stir in sour cream, 1 TBSP butter, and half the tarragon (use less to taste) and combine. Season with salt and pepper. TIP: Add a splash or two of ravioli cooking water if sauce seems too thick.

Plate and Serve
6

Divide ravioli mixture between bowls. Garnish with remaining tarragon and serve.